My husband purchased frozen pizza dough from a bakery on Sunday at lunchtime and said lets just keep it in the fridge to thaw out overnight and we will make it for dinner tomorrow night. So it would have thawed-proofed for over 24 hrs. Anyway last night did not go as planned and we never had a chance to make the pizza or use the dough so now its still sitting in the fridge. He wants to make it for lunch and I NEVER bake so I am not even sure if the dough is okay or safe to eat
Are we okay to cook it or is it no good anymore?
Thanks in advance
The dough is still good! I'm a home ec major with lots of experience with dough. It's still good!
it's fine. I buy that all the time. It says right on the label (the one I get anyway) that you can freeze it for a certain number of days, and how many days to allow it to sit unfrozen in the fridge. (I think it is 2?).
Also, note you probably need to let it sit out on the counter (room temp) for an hour before you use it...
Thawing it in the fridge is fine but it's too cold in there to let the yeast dough rise very well.
It should be fine to eat.
Take it out of the fridge and let it sit at room temperature for a few hours before you plan to use it so it can rise.
If it's in a bag you can leave it in that or you can put it into a bowl (mixing bowl size) and coat it with a little olive oil so it won't stick.
You can lightly cover it with some cling wrap.
In a few hours it should be puffy, then you can knead it a little and stretch it over a pizza pan.
Add some sauce and toppings then bake it.
It is fine. Just punch it down and let it rise again.
It will be fine. The best pizza places let their dough proof for 24 hours or more. It results in more flavorful dough.
I wouldn't hesitate to make it this afternoon. I have left homemade pizza dough in the fridge for 2 or 3 days with no problems.
It's in the fridge, so it's not really proofing. It simply can't proof at fridge temperatures...only toasty-warm, humid, yeast-growing temperatures.
I usually oil a stainless bowl, put the dough round inside, oil the top (olive oil spray works fine), and then spray the top with nice warm (not hot) water. Several good sprays until there's a little trench of water about 1/2" deep at the edge of the dough. Cover it loosely with Saran wrap, and then cover that with a towel. Put on top of the running dryer on high heat. Keep room closed so there are no drafts.
